Indian Baked Rice Reviews

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users rating4/4

Different but not delicious. I followed the recipe and found that it needed about 3 times the garama masala to make much of an impact. Also, a lot more salt. Overall, it was fairly bland, and tasted mostly of cinnamon from the indian spice mixture I bought (the g-- ma-- which my darned spellcheck keeps changing!)

Delicious!
Notes: I used ghee instead of veg oil to make it extra decadent. Omitted the almonds. And used vegetable broth instead of chicken broth. I think I will always make the rice this way for my Indian meals.
I used Himalayan basmati rice from Dual Specialty Store here in New York. Highly recommended!

This is a perfect side dish to compliment a more full flavored entree. For instance, I served it to 12 people on New Year's Eve with Bon Appetit's incredible "Moroccan Slow-Cooked Lamb" (Epicurious). A perfect combination!!!
It's good the next day which means it would work to be a "make a day in advance" party dish.

This is a great recipe. For those wanting to know, I measured 19 oz basmati rice and found it to be just shy of 3 cups. Served with a turkey coconut curry, raita, and a salad with orange vinaigrette. Guests were very satisfied.

I usually don't give a lot of 4 forks,
but this is out of this world good.
Made as written, except I added a tsp
of black mustard seed in the beginning.
Outstanding! Served with Emeril's
Indian style shrimp. Better than
restaurant!

Okay I feel real awful going against the tide here but I followed this recipe EXACTLY. I even made th garam masala 5 minutes before preparing the recipe in my mortar and pestle. Every ingredient was measured exactly. It came out tasting like clovey spiced burning pain. And I like spicey! But this wasn't spicey.. this was just.. odd. It felt like I was chewing on cloves with some ginger in it. I have no idea WHAT happened, but it didn't end well. My entire recipe was much too..something.. for human consumption. It didn't entirely go to waste though: the chickens loved it.

This is delicious and fairly easy. I added a few whole cloves and peas and it was great (just put them in when I added the broth. Diced carrots would also be a great addition. Also I didn't have basmati rice on hand so I used jasmine. It worked but basmati would have been better

this was much better than i expected. i pressed the ginger instead of grating it. i used less rice than called for (19 oz???) and it was really good - i might increase everything but the garam masala next time. it was good with chicken masala and roasted carrots with cumin seeds.